tnflower
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« Reply #1 on: July 27, 2011, 02:24:30 EDT » |
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When I do maters for sauce, I don't skin them. I used to, but a visitor told me to try a batch by just washing, coring and putting in the food processor. It came out great, and now I don't do it any other way (sooooo much easier) and when you are using your sauce, you can't tell there are peelings. I use a big roaster with water about 3/4 of the way, heat my jars in it on med heat while the sauce is cooking down, then when jars are filled, I stand them up, turn the heat to high and let them stay in there for at least 10 minutes or longer. Never had one fail yet. I don't put any seasoning in the jars, not even canning salt, cause I use it for different things and sometimes I use different seasonings. Oh yeah, forgot to add that my Dad gave me a huge stainless steel pot, it's thicker than my roaster. I do all my cooking in that.
I do core and skin the maters I'm using for salsa. It takes a lot longer, but I can't find a short cut around that. Always wear plastic gloves when you are cutting up the hot peppers. Trust me on this one. I use bell peppers, hot peppers, garlic and canning salt when I put up salsa.
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